Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Got the Old File from Chris today. Nice blade, you did a great job on the restore. What did you do to the handle to clean it up and make it so damn nice. It feels like its brand new stabilized wood. Cuts great too, couldn't help grabbing a potato and onion to play around with

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

Got the Old File from Chris today. Nice blade, you did a great job on the restore. What did you do to the handle to clean it up and make it so damn nice. It feels like its brand new stabilized wood. Cuts great too, couldn't help grabbing a potato and onion to play around with

I only sanded the handle a litttle, some 800, 1000, 2000 paper and some Renaissance Wax. I've got no clue what the wood is, but it is really interesting and feels great in-hand. It's reminiscent of an octagony-wa-ish style too. I'd love to know some history on the Old File company. Maybe I'll hit steeley up.

I've been looking for some history, but can't seem to fun any. The handle does feel great. Used it today for a crap ton of prep, and am very happy with it. It's a little reactive, but already getting a nice patina, so I'm sure it will calm down. Was the blade in that goo f condition when you got it?

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

So... Been using the Old File for a little it now, and gotta say, I love it. The profile took a while getting use to, but it cuts like a dream, and takes a scary sharp edge. Doesn't keep it long, but long enough to get the job done. I'll be send this back next week sometime Chris, but I gotta say, it's going to be a hard one to let go, lol. I still love the handle, even though kinda clunky at first, it feels really good in the hand. She's been good to me, just don't wanna see her leave, lol

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck

an entrepreneur in Havana, Illinois, in 1906 named his butcher knife firm the "Old File Cutlery Company;" this successful firm continued in business for six decades -- not once in all those years actually selling a knife made from a file. This is all I could ever find on the company.

I haven't lived the life I wanted, just the lives I needed too at the time.

Ok, I am starting this off from my earlier post about 'loaner knives.'

After some thought, I am going to loan out 5 knives to those who would like to try them. I'll attempt to offer knives that people might like to handle, and later on I will switch them up. Right now I am going to be comparing my Hiro, Martell, Mario, and TKC, so those are off limits, but I will offer up some of the others that will be getting less use.

So that is it. I am sure I have forgotten something, but for now I will see if anyone is interested.

karring

If it's not too late to ask and you're still feeling generous, I'd love to check out the Devin. If it's currently on passaround, no problem. I'm in no big hurry.
Thanks!
Mike

I happen to come across some old Henckels adn also Wuesthofs.. The steel after sharpening feels one of a kind.. you know what I mean just that uber sharp. It must be a peculiar to that particular batch. Since they keep changing their steel recipe in search of an round steel and I have also come across some that is most chippy of which I suspect of larger than usual carbides. So can't generalise that all knives from a particular maker is great.. Sometimes you get lemons too..

I don't know if you are still doing this, but I would love to try out the Ealy gyuto at some point if possible. I am thinking about ordering one from him to replace the gyuto's that I had stolen (first step to replacing my knife kit). I would love to try one out before I order it though, to make sure I will like it. I love the design of the blades, I just never had a chance to handle one.

I don't know if you are still doing this, but I would love to try out the Ealy gyuto at some point if possible. I am thinking about ordering one from him to replace the gyuto's that I had stolen (first step to replacing my knife kit). I would love to try one out before I order it though, to make sure I will like it. I love the design of the blades, I just never had a chance to handle one.

i still have his Ealy. i was planning on thinning the tip, but had gotten busy and never gotten around to it (been using it plenty, though, nice knife). i am finally less busy, now, and i need to give my Heijis for a spa day soon (one person wanted a tutorial on Heiji sharpening, but if there is other interest i can make a general post), so i'll do the Ealy at the same time. i've had this knife way too long, time for somebody else to enjoy it, once i give it the needed tweaks.